Your Meat Market in Poth

Dry Heat Cooking

Tender cuts of meat, such at those from the rib or loin lend themselves to dry heat cooking methods such as broiling, grilling, and pan-frying.

Broiling is accomplished in the oven as a low-fat, direct-heat cooking method, similar to grilling. Broiling is best for cuts of beef that are 3/4″ thick or thicker. Place the meat in a broiler pan or foil-lined baking sheet (for easy clean up). 3/4″ to 1″ thick cuts should be placed 2-3 inches from the heat and thicker cuts 4-6 inches from the heat.

Grilling is a fast, healthy method of cooking that provides a high retention of vitamins and minerals. Best grilling results are from cuts of meat that are 3/4″-1 1/4″ thick. Grill until a meat thermometer inserted through the center of the meat to check for desired doneness. Meat should only be turned once, half-way thru cooking and then with tongs. Do not pierce the meat.

Pan-frying is a fast, easy cooking method, similar to frying, but without the fat, it is also called sauteeing. Select cuts of beef that are 3/8″ to 1/2″ thick for best results. Season the meat while you heat a skillet to medium-high heat for a 1/2″ thick or less cut. Brown the meat, turning occassionaly, but do not cover the skillet during cooking.